The Smell That Started It All
The first time I made these cookies, my kitchen smelled like a chocolate factory. Warm butter, rich cocoa, and vanilla swirled together. My kids ran in, eyes wide, begging for a taste. Ever wondered how you could turn a box of cake mix into something unforgettable? These cookies are the answer. They’re chewy, fudgy, and topped with a frosting that hardens just right.My First Cookie Disaster
I once forgot to let the cookies cool before frosting them. The frosting slid right off, making a gooey mess. We ate them anyway—still delicious. Home cooking isn’t about perfection. It’s about joy, even in the flops. Now I wait those extra minutes. The payoff? A glossy, crackly frosting that sticks. Share your own kitchen fails below!Why These Cookies Work
– The cake mix keeps them soft but sturdy. – The frosting adds a shiny, crackly top. Which flavor combo surprises you most? Try adding nuts or a sprinkle of sea salt. The textures play off each other perfectly.A Slice of Texas History
These cookies come from Texas sheet cake, a potluck favorite. It’s all about big batches and easy sharing. *Did you know the frosting is poured warm so it soaks in?* That’s the secret. Now it’s your turn. Tag a friend who needs this recipe.
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Chocolate cake mix | 1 box | |
| Eggs | 2 | whisked |
| Butter | 7 Tablespoons | melted |
| Butter | ½ cup (1 stick) | for frosting |
| Cocoa powder | 2 Tablespoons | for frosting |
| Milk | 3 Tablespoons | for frosting |
| Vanilla | ½ teaspoon | for frosting |
| Powdered sugar | 2 ½ cups | for frosting |
How to Make Easy Texas Sheet Cake Mix Cookies
Step 1 Preheat your oven to 350°F. Line a cookie sheet with parchment paper. This stops sticking and makes cleanup easy. Grab a big bowl for mixing. (Hard-learned tip: Use real butter, not margarine, for the best flavor.)
Step 2 Mix melted butter, eggs, and cake mix in the bowl. Stir until no dry spots remain. The dough will be thick but sticky. Scoop it with a cookie scoop for even sizes. What’s your go-to cookie scoop size? Share below!
Step 3 Bake cookies for 7–8 minutes. They’ll look soft but firm up as they cool. Let them sit on the sheet for 5 minutes. Move to a rack to cool completely.
Step 4 Make frosting while cookies bake. Melt butter, stir in cocoa, then add milk and sugar. Whisk until smooth. Spoon over warm cookies for a glossy finish.
Cook Time: 8 minutes Total Time: 23 minutes Yield: 24 cookies Category: Dessert, Cookies
3 Fun Twists on Texas Sheet Cake Cookies
Peanut Butter Swirl Drop spoonfuls of peanut butter into the dough before baking. Swirl gently with a knife for a marbled look.
Mint Chocolate Add ½ teaspoon peppermint extract to the frosting. Top with crushed candy canes for a holiday twist.
Salted Caramel Drizzle warm caramel over frosted cookies. Sprinkle with sea salt for a sweet-salty bite. Which twist would you try first? Vote in the comments!
Serving & Pairing Ideas
Serve these cookies warm with vanilla ice cream. Or stack them high on a plate for a party. Garnish with chopped nuts or sprinkles for extra fun. Pair with cold milk for a classic combo. Adults might like coffee or a bourbon-spiked hot chocolate. Which would you choose tonight?
Storing and Serving Tips
Keep cookies fresh in a sealed container for up to 5 days. For longer storage, freeze unfrosted cookies in a zip-top bag for 2 months. Thaw at room temp before frosting. *Fun fact: Warm cookies taste best with cold milk!* Reheat frosted cookies for 5 seconds in the microwave for that just-baked feel. Double the batch? Share extras with neighbors—they’ll love you for it. Why this matters: Fresh frosting melts into cookies, making every bite richer. Ever tried freezing the dough for later? Tell us below!Troubleshooting Common Issues
Cookies too flat? Chill dough for 30 minutes before baking. Frosting too thick? Add 1 tsp milk at a time until smooth. Cake mix clumps? Sift it before mixing. Why this matters: Small tweaks save time and stress. My grandkids once overmixed the dough—cookies turned tough. Lesson learned! Got a cookie disaster story? Share it with us.Your Questions Answered
Q: Can I use gluten-free cake mix?
A: Yes! Swap 1:1—just check the mix includes xanthan gum.
Q: How far ahead can I frost these?
A: Frost up to 2 days ahead; store layered with parchment.
Q: Butter substitute?
A: Coconut oil works, but flavor changes slightly.
Q: Can I halve the recipe?
A: Absolutely—use 1 egg and halve all other ingredients.
Q: Why let cookies sit on the sheet?
A: They firm up without overbaking. *Trust the process!*
Final Thoughts
These cookies are my go-to for last-minute guests. Simple, sweet, and always a hit.Tag @SpoonSway on Pinterest with your creations!
I’d love to see your twists. Happy cooking! —Sarah Cooper.
Easy Texas Sheet Cake Mix Cookies
Description
Enjoy these delicious and easy-to-make Texas Sheet Cake Mix Cookies with a rich chocolate frosting.
Ingredients
Instructions
- Preheat oven to 350°F and line cookie sheet with parchment paper.
- In a mixing bowl, combine melted butter, eggs, and cake mix. Mix until the cake mix is completely incorporated.
- With a medium sized cookie scoop, scoop cookies onto cookie sheet. Bake for 7-8 minutes. Remove from oven, but let the cookies sit on the cookie sheet for 4-5 minutes before transferring to a cooling rack.
- While cookies are baking, make the frosting. In a saucepan, melt butter. Add cocoa powder and stir to combine. Turn off heat. Add vanilla, milk and powdered sugar. Whisk together until there are no lumps. Spoon warm frosting over warm cookies.
Notes
- For best results, frost the cookies while they are still warm for a smooth and glossy finish.
Cookies, Cake Mix, Chocolate, Easy Dessert